Pheasant's Tears are a big name on the Georgian wine scene - founded in 2007 with the sole purpose to revive the ancient traditions of Georgian winemaking.
The tech sheets reads: 100% Kisi grapes that saw 80% de-stemming and then a 3 week maceration before the juice was left to ferment with indigenous yeasts in Qvevri (a beeswax lined amphorae that's buried in the ground).
Kisi is an awesome example of a Georgian orange/amber wine. It's bone dry with chewy tannins, aromas of sweet peaches, almond blossom and hints of citrus fruits, fresh herbs and Earl Grey tea. Complex yet super fresh!
Goes great with spicy food!
Notes on the winemaker:
"Georgian winery Pheasant’s tears was founded in 2007 by an American named John Wurdeman and Gela Patalishvili. John first came to Georgia in 1996, and the following year bought a house in Sighnaghi. Later in 1998 he relocated to Georgia full time.
Gela is a winegrower whose family’s connection with wine goes back eight generations. They both met in 2005 when John was painting in a vineyard, and decided to team up.
All wines are fermented in qvevri a traditional clay amphorae, which are lined with beeswax and sunk into the ground. Natural yeast fermentations are employed. Slightly different techniques are used to make each of the wines they produce. Some have moderate skin contact, others have less (3 weeks to 6 months). Stems are included. It’s all decided by taste.
The name ‘Pheasant’s Tears’ refers to a Georgian story in which only the very best wines are good enough to make a pheasant cry."
Pheasant's Tears Kisi Amber Wine 2019
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